"sarahyoung75" > wrote in message
...
>
> 'Christopher M.[_3_ Wrote:
>> ;1735536']A few years ago, if you asked me what my favorite donut was
>> I'd probably
>> would have told you to go screw. But there seems to be a renaissance in
>>
>> donuts these days. There are many new favorites, such as apple-cider and
>>
>> cherry. What donuts are you prone to eating?
>>
>>
>> W. Pooh (AKA Winnie P.)
>
>
> Donuts are so yummy. I like the ones with the cream in the middle. Some
> of my favourites including Boston creme and the glazed donuts. The
> coffee rolls and the strawberry cheese danishes were delicious, as well.

Hostess used to make a Boston-cream pocket pie with a chocolatey glaze. It
was great. I make them from scratch sometimes.

Coffee rolls are tasty. Frosted coffee rolls are even better.


W. Pooh (AKA Winnie P.)

"John Kuthe" > wrote in message
...
> On Mon, 23 Apr 2012 14:46:31 -0400, "Christopher M."
> > wrote:
>
>>A few years ago, if you asked me what my favorite donut was I'd probably
>>would have told you to go screw. But there seems to be a renaissance in
>>donuts these days. There are many new favorites, such as apple-cider and
>>cherry. What donuts are you prone to eating?
>>
>>
>>W. Pooh (AKA Winnie P.)
>>
>
> Having worked in the donut shop, I could make myself many things. But
> I think my favorite was to take a devil's food cake donut, mash it
> deep into the chocolate icing and then into the chopped pecans to get
> as many pecans on it as possible! We could never sell what I made, at
> least not without charging a LOT more than a usual devil's food cake
> donut, but MAN they were delicious! :-)
>
> John Kuthe...

Devil's food cake is good. But they don't make Devil Dogs like they used to.


W. Pooh (AKA Winnie P.)

On Wed, 25 Apr 2012 22:34:14 -0400, "Christopher M."
> wrote:

>
>"John Kuthe" > wrote in message
.. .
>> On Mon, 23 Apr 2012 14:46:31 -0400, "Christopher M."
>> > wrote:
>>
>>>A few years ago, if you asked me what my favorite donut was I'd probably
>>>would have told you to go screw. But there seems to be a renaissance in
>>>donuts these days. There are many new favorites, such as apple-cider and
>>>cherry. What donuts are you prone to eating?
>>>
>>>
>>>W. Pooh (AKA Winnie P.)
>>>
>>
>> Having worked in the donut shop, I could make myself many things. But
>> I think my favorite was to take a devil's food cake donut, mash it
>> deep into the chocolate icing and then into the chopped pecans to get
>> as many pecans on it as possible! We could never sell what I made, at
>> least not without charging a LOT more than a usual devil's food cake
>> donut, but MAN they were delicious! :-)
>>
>> John Kuthe...
>
>Devil's food cake is good. But they don't make Devil Dogs like they used to.
>
>
>W. Pooh (AKA Winnie P.)
>

One time we were out of devis's food cake donut mix so my boss got me
a box of cocoa to put in the regular cake donut mix to make devil's
food. He gave me no recipe and left it up to my judgement how much to
use per batch. Big mistake! We had some oif the best devil's food cake
donuts for a while until I used up the whole box of cocoa way earlier
than my boss thought it would last! He got some regular devil's food
cake donut mix in after that! :-)

But BOY were those some good devil's food cake donuts! Rich and
chocolately!! :-)

John Kuthe...

"John Kuthe" > wrote in message
...
> On Wed, 25 Apr 2012 22:34:14 -0400, "Christopher M."
> > wrote:
>
>>
>>"John Kuthe" > wrote in message
. ..
>>> On Mon, 23 Apr 2012 14:46:31 -0400, "Christopher M."
>>> > wrote:
>>>
>>>>A few years ago, if you asked me what my favorite donut was I'd probably
>>>>would have told you to go screw. But there seems to be a renaissance in
>>>>donuts these days. There are many new favorites, such as apple-cider and
>>>>cherry. What donuts are you prone to eating?
>>>>
>>>>
>>>>W. Pooh (AKA Winnie P.)
>>>>
>>>
>>> Having worked in the donut shop, I could make myself many things. But
>>> I think my favorite was to take a devil's food cake donut, mash it
>>> deep into the chocolate icing and then into the chopped pecans to get
>>> as many pecans on it as possible! We could never sell what I made, at
>>> least not without charging a LOT more than a usual devil's food cake
>>> donut, but MAN they were delicious! :-)
>>>
>>> John Kuthe...
>>
>>Devil's food cake is good. But they don't make Devil Dogs like they used
>>to.
>>
>>
>>W. Pooh (AKA Winnie P.)
>>
>
> One time we were out of devis's food cake donut mix so my boss got me
> a box of cocoa to put in the regular cake donut mix to make devil's
> food. He gave me no recipe and left it up to my judgement how much to
> use per batch. Big mistake! We had some oif the best devil's food cake
> donuts for a while until I used up the whole box of cocoa way earlier
> than my boss thought it would last! He got some regular devil's food
> cake donut mix in after that! :-)
>
> But BOY were those some good devil's food cake donuts! Rich and
> chocolately!! :-)
>
> John Kuthe...

I've never made devil's food cake from scratch. I'm going to put that on my
to-do list.


W. Pooh (AKA Winnie P.)

On Apr 23, 9:14*pm, "Christopher M." > wrote:
> "z z" > wrote in message
>
> ...
>
> >I have tried crullers several times-don't like them. They are eggy, they
> > remind me of popovers with that awful yellow stuff inside, and they are
> > never crisp enough.
>
> I'm not crazy for popovers either. Kind of soggy.
>

You don't know how to make them drier, then. After they have baked,
you put a slit in the top or side, or just open them, and leave them
in a warm oven to dry the insides. Myself, I like the eggy insides.

N.

On 4/27/2012 5:47 AM, Nancy2 wrote:
> On Apr 23, 9:14 pm, "Christopher > wrote:
>> "z > wrote in message
>>
>> ...
>>
>>> I have tried crullers several times-don't like them. They are eggy, they
>>> remind me of popovers with that awful yellow stuff inside, and they are
>>> never crisp enough.
>>
>> I'm not crazy for popovers either. Kind of soggy.
>>
>
> You don't know how to make them drier, then. After they have baked,
> you put a slit in the top or side, or just open them, and leave them
> in a warm oven to dry the insides. Myself, I like the eggy insides.
>
> N.

Popovers were a hot food item here a decade ago but you hardly hear
about them anymore. I've made them a couple of times but never
understood the appeal. They're sorta like Jiffy Pop in that they are an
amazing sight to see.

dsi1 wrote:

> Popovers were a hot food item here a decade ago but you hardly hear
> about them anymore. I've made them a couple of times but never
> understood the appeal. They're sorta like Jiffy Pop in that they are an
> amazing sight to see.

A more versatile cousin of popovers is cream puffs. You can fill them
with savory or sweet foods. Here's a reliable recipe:

<http://www.foodnetwork.com/recipes/food-network-kitchens/cream-puffs-recipe/index.html>

On 4/27/2012 11:19 AM, George M. Middius wrote:
> dsi1 wrote:
>
>> Popovers were a hot food item here a decade ago but you hardly hear
>> about them anymore. I've made them a couple of times but never
>> understood the appeal. They're sorta like Jiffy Pop in that they are an
>> amazing sight to see.
>
> A more versatile cousin of popovers is cream puffs. You can fill them
> with savory or sweet foods. Here's a reliable recipe:
>
> <http://www.foodnetwork.com/recipes/food-network-kitchens/cream-puffs-recipe/index.html>
>

Cream puffs make a lot more sense than popovers cause they're filled
with something tasty - unless you consider air to be tasty. It's a
popular item in Hawaii. Beard Papa, a Japan company seems to be doing
well here and on the mainland.

http://www.youtube.com/watch?v=oOAJpkvr_hQ

dsi1 > wrote:

>On 4/27/2012 11:19 AM, George M. Middius wrote:
>> dsi1 wrote:
>>
>>> Popovers were a hot food item here a decade ago but you hardly hear
>>> about them anymore. I've made them a couple of times but never
>>> understood the appeal. They're sorta like Jiffy Pop in that they are an
>>> amazing sight to see.
>>
>> A more versatile cousin of popovers is cream puffs. You can fill them
>> with savory or sweet foods. Here's a reliable recipe:
>>
>> <http://www.foodnetwork.com/recipes/food-network-kitchens/cream-puffs-recipe/index.html>
>>
>
>Cream puffs make a lot more sense than popovers cause they're filled
>with something tasty - unless you consider air to be tasty. It's a
>popular item in Hawaii. Beard Papa, a Japan company seems to be doing
>well here and on the mainland.
>

I don't eat the air. I eat the eggy pastry [with a ton of butter].

I make cream puffs or napoleons once every couple years--- but
I make popovers a few times a year.

>http://www.youtube.com/watch?v=oOAJpkvr_hQ
[and while that cream puff looks good-- it isn't at all like my
popover shell]

Jim

On 4/27/2012 12:40 PM, Jim Elbrecht wrote:
> > wrote:
>
>> On 4/27/2012 11:19 AM, George M. Middius wrote:
>>> dsi1 wrote:
>>>
>>>> Popovers were a hot food item here a decade ago but you hardly hear
>>>> about them anymore. I've made them a couple of times but never
>>>> understood the appeal. They're sorta like Jiffy Pop in that they are an
>>>> amazing sight to see.
>>>
>>> A more versatile cousin of popovers is cream puffs. You can fill them
>>> with savory or sweet foods. Here's a reliable recipe:
>>>
>>> <http://www.foodnetwork.com/recipes/food-network-kitchens/cream-puffs-recipe/index.html>
>>>
>>
>> Cream puffs make a lot more sense than popovers cause they're filled
>> with something tasty - unless you consider air to be tasty. It's a
>> popular item in Hawaii. Beard Papa, a Japan company seems to be doing
>> well here and on the mainland.
>>
>
> I don't eat the air. I eat the eggy pastry [with a ton of butter].
>
> I make cream puffs or napoleons once every couple years--- but
> I make popovers a few times a year.
>
>> http://www.youtube.com/watch?v=oOAJpkvr_hQ
> [and while that cream puff looks good-- it isn't at all like my
> popover shell]
>
> Jim

I'll have to order one the next chance I get although the chances of me
going into a joint that serves popovers seems remote. I predict that I
will eat one in Vegas even though I have no plans to ever go there. :-)

I suppose that I could make some but the truth is that I like to eat
other people's cooking, not mine. Just knowing how it's made takes all
the discovery and the magic away from my dishes - a cook's fate. That's
the breaks.

On 4/27/2012 10:47 AM, Nancy2 wrote:
> On Apr 23, 9:14 pm, "Christopher > wrote:
>> "z > wrote in message
>>
>> ...
>>
>>> I have tried crullers several times-don't like them. They are eggy, they
>>> remind me of popovers with that awful yellow stuff inside, and they are
>>> never crisp enough.
>>
>> I'm not crazy for popovers either. Kind of soggy.
>>
>
> You don't know how to make them drier, then. After they have baked,
> you put a slit in the top or side, or just open them, and leave them
> in a warm oven to dry the insides. Myself, I like the eggy insides.

If you don't like the soggy insides of popovers, adjust the recipe a
bit to make them all outsides and no middle.

Egg whites have a drying effect, so replace the whole eggs with egg
whites. Also replace the all-purpose flour with bread flour. This
produces a popover that is all shell - and a deliciously crunchy,
crispy shell.

You can do the same with your cream puff or eclair batters if you
prefer those to be more crisp as well.

On Mon, 30 Apr 2012 13:10:36 -0500, Hell Toupee >
wrote:

> On 4/27/2012 10:47 AM, Nancy2 wrote:
> > On Apr 23, 9:14 pm, "Christopher > wrote:
> >> "z > wrote in message
> >>
> >>
> >> I'm not crazy for popovers either. Kind of soggy.
> >>
> >
> > You don't know how to make them drier, then. After they have baked,
> > you put a slit in the top or side, or just open them, and leave them
> > in a warm oven to dry the insides. Myself, I like the eggy insides.
>
> If you don't like the soggy insides of popovers, adjust the recipe a
> bit to make them all outsides and no middle.
>
> Egg whites have a drying effect, so replace the whole eggs with egg
> whites. Also replace the all-purpose flour with bread flour. This
> produces a popover that is all shell - and a deliciously crunchy,
> crispy shell.
>
> You can do the same with your cream puff or eclair batters if you
> prefer those to be more crisp as well.

Oh, I might even try it sometime... not that I've had any problem with
the regular kind, but thanks!

--
Food is an important part of a balanced diet.